This Mexican Christmas Cookies recipe is one of the most anticipated Christmas treats in our house each year… And it’s one of my favorite Christmas cookie recipes!

These are the perfect combination of flavor and texture! The SOFT (never dry) sandy texture that melts in your mouth like little snowballs, and the buttery nutty flavor makes these one of our favorite Christmas Cookies each year!
There is nothing quite as delightful as your first bite of one of these soft and richly flavored shortbread cookies on Christmas eve, but they’re wonderful for all special occasions!
They’re one of my family’s favorite cookies and a classic Christmas cookie tradition!

Mexican Wedding Cookies Recipe
These beauties start with a type of shortbread dough with chopped nuts, quickly cooked on a baking sheet and parchment paper to a wonderful melting texture that’s a bit sandy and tender.
Mexican Christmas Cookies don’t really expand when baking, so they keep that nice round “snowball” shape Then we finish them off by rolling the warm baked cookies through powdered sugar which gives them a sweet wintery Christmassy snowball-like finish!
You’ll find these cookies during the holiday season at the grocery store in packaged commercially made versions, but they are SOOOO much better made fresh from scratch!
Snowball Cookie Recipe
Growing up we called these cookies “Mexican Christmas Cookies” but the original name and recipe are questionable. They’re called different names, including Russian Tea Cake Cookies, Mexican wedding cookies, Mexican wedding cakes, Italian Wedding Cookies, and snowball cookies. As to their origins, I haven’t asked any food historians.
This recipe is one of the most anticipated treats this time of year… The Christmas season. Whatever you call them, these are a big hit during the holidays and a great addition to cookie exchanges!

Instructions
The first thing you need to do to make this Mexican Christmas cookie recipe is take your butter out of the refrigerator and let it come to room temperature. (Butter mixes into cookie dough MUCH easier and taster when it is soft at room temperature.)
Next, preheat your oven to 400 degrees F.
- Preheat the oven to 400º.
- In an electric mixer on low speed, mix your Flour Mixture (flour, chopped pecans or walnuts, 1/2 cup confectioners’ sugar, and salt) with your butter and vanilla extract till all ingredients are well incorporated. This will form a stiff dough..
- Roll 1-inch balls of cookie dough and place them onto a lined baking sheet about 1 inch apart… (They do not spread while cooking.)
- Bake dough balls on prepared baking sheets in a preheated 400 degree F oven for 10 minutes.
- Roll warm cookies through the extra bowl of powdered sugar (while they are warm) to coat them with powdered sugar.
- For best results, let these buttery cookies cool, then roll through powdered sugar a second time to finish them off!

Tips
Serve on a cookie platter, or plate up for Christmas gifts!
You can also do this with chilled dough, just bake for an extra 2 minutes, so 12-14 minutes.
This dough does NOT spread while baking, so you can arrange them 1 inch apart on your cookie sheet.
Like other shortbreads, these cookies do NOT brown while baking (unless you overbake them); they’re done when firm to the touch;)

Ingredients
- 1 Teaspoon Vanilla Extract (or Almond Extract for more of a nutty flavor)
- 1 Cup softened butter
- 2 and 1/4 Cups of all-purpose flour
- 1/2 Cup powdered sugar + 2 cups in a small bowl.
- 1/2 Teaspoon sea salt
- 3/4 Cup chopped pecans (or chopped walnuts, toasted
*Optional
The optional add-in is Orange Zest! This gives your Mexican Christmas cookie recipe a wonderful burst of citrus flavor!
Recipe Card
If you try these pecan snowball cookies and love them, I’d love if you give it 5 stars! Tag me on Instagram @farmhouse_harvest with your delicious creation!

Mexican Christmas Cookies
Ingredients
- 1 Teaspoon Vanilla Extract or Almond Extract for more of a nutty flavor
- 1 Cup softened unsalted butter
- 2 and 1/4 Cups of all-purpose flour
- 1/2 Cup powdered sugar + 2 cups in a small bowl.
- 1/2 Teaspoon sea salt
- 3/4 Cup chopped pecans (or chopped walnuts toasted
Instructions
- Preheat the oven to 400º.
- In an electric mixer on low speed, mix your Flour Mixture (flour, chopped pecans or walnuts, 1/2 cup powdered sugar, and salt) with your butter and vanilla extract till all ingredients are well incorporated. This will form a stiff dough..
- Roll 1-inch balls of cookie dough and place them onto a lined baking sheet about 1 inch apart… (They do not spread while cooking.)
- Bake in a preheated 400 degree F oven for 10 -12 minutes.
- Roll warm cookies through the extra bowl of powdered sugar (while they are warm) to coat them with powdered sugar.
- For best results, Let Mexican Christmas cookies cool, then roll through powdered sugar a second time to finish them off!
Notes
Storing Dough & Leftovers
You can make this dough ahead of time and store it in an airtight container for up to a week in the fridge.
Store leftover cookies in an airtight container for up to 1 week. No need to refrigerate.

Tools for Mexican Christmas Cookies Recipe
You can make whip up Mexican Wedding Cookie dough with just a small bowl and a spoon, but there are a few tools that will make it much easier!
Food Processor, stand mixer, hand mixer, or Electric Mixer with a paddle attachment.
Large Bowl and a separate bowl for powdered sugar
Cookie sheets
Wire Rack or Cooling Rack
Small Cookie Scoop
Air-tight containers for single layer storage.
Christmas Cookie Recipes
- Date, pecan, coconut Snowball Cookies
- The best SOFT (and easiest) sugar cookies for decorating.
- Chocolate Coconut Macaroons
- Chocolate Crinkle Cookies
- Peppermint snowball Cookies
- Gingerbread Cookies

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